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Ingredients (Serves 4)
• For the broth
• 2 tbsp sesame oil
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1 tbsp grated ginger
• 2 cups mixed mushrooms (shiitake, cremini, oyster), sliced
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• 3 tbsp white miso paste
• 1 tbsp soy sauce or tamari
• 1 tsp chili flakes (optional)
• 1 tbsp lime juice
• Toppings (optional but recommended)
• Fresh cilantro, chopped
• Sliced green onions
• Soft-boiled eggs (for extra protein)
• Crispy tofu cubes or shredded chicken
• Nori strips or seaweed flakes
• Toasted sesame seeds
Instructions
1. Sauté Aromatics:
Heat sesame oil in a large pot over medium heat. Add onions, garlic, and ginger, cooking until fragrant and translucent (about 3-4 minutes).
2. Cook Mushrooms:
Add the mushrooms and sauté for another 5-7 minutes until soft and slightly browned.
3. Simmer the Broth:
Pour in the vegetable broth and bring to a boil. Lower the heat and let it simmer for 10 minutes to develop flavors.
4. Add Coconut Milk and Miso:
Stir in the coconut milk and soy sauce. In a small bowl, whisk the miso paste with a little warm broth to dissolve, then add it to the soup. Let simmer for 5 more minutes—do not boil to avoid curdling the miso.
5. Adjust Flavor:
Add lime juice and chili flakes if desired. Taste and adjust seasoning with more soy sauce or lime juice as needed.
6. Serve with Toppings:
Ladle the soup into bowls and top with cilantro, green onions, eggs, tofu, or your favorite toppings.